A definite crowd pleaser and this couldn’t be easier. You get great return on your efforts with this one and all the preparation is done ahead of time. Pop these in the oven as you serve dinner and they are done 20 minutes later to rave reviews!
INGREDIENTS
2 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) butter, cut into small pieces
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
confectionery sugar, for garnishing
fresh mint
DIRECTIONS
Butter two 3/4-cup ramekins or custard cups. Whisk cocoa and sugar in small bowl to blend. Stir chocolate and butter in heavy, small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. Divide batter between prepared ramekins. (Can be made 1 day ahead.) Cover separately and chill.
Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny and tester inserted into the center comes out with some wet batter attached, about 20 minutes. DO NOT overcook, you are definitely better off erring on the under-done side. You want these to be oozing chocolate when you take that first bite.
Run a knife around cake edges to loosen, turn out onto plates. Sift confectionery sugar over, add a scoop of vanilla ice cream on the side and garnish with mint.
